Zucchini…. is a very prolific veggie found in many gardens. My garden always has room for at least 6 zucchini plants! We love to use them in all kinds of ways. One of my favorite ways is to preserve some of my zucchini harvest for winter. I freeze Zucchini Bisque in pint containers to enjoy on cold blustery winter days.

Zucchini is fairly easy to grew. I sprinkle crushed egg shells around my plants as soon as they are up. This helps prevent blossom end rot and the plants love the calcium they get. Squash vine borer is the biggest problem to zucchini. Here is a link to troubleshooting problems in your Zucchini Patch.

Zucchini can be use in almost any vegetable side dish and even transformed into cakes, cookies and bars. I try and pick zucchini small…no larger than 10-12 inches but occasionally some get over looked. Those larger ones are reserved to make this bisque.

Zucchini Bisque to Freeze, THM FP, Gluten Free, Low Carb, Sugar-free, Keto

• 8 cups zucchini chunks
• 2 cups chopped onions
• 4 garlic cloves
• 4 cups fat-free chicken broth
• 2 teaspoons Mineral Salt
• 1 1/2 teaspoons pepper
• Cook all ingredients together in a stockpot for 15 minutes or until soft. Cool slightly. Blend smooth. Freeze in 1 cup or pint containers. 8-9 cups bisque
• To serve: THM FP combine 1 cup Zucchini Bisque with 3/4 cup nut milk or chicken broth. THM S—Keto combine 1 cup Zucchini Bisque with 1/4 cup cream and 1/2 cup chicken broth. Sprinkle 2 tablespoons shredded cheese on top of bisque when serving.

I simmered this kettle full of veggies for 15 minutes. They have softened and are ready to put through the blender. I always make the bisque before lunch so that I can serve some for lunch.

I blend the veggie mixture in my blender until it is smooth. Doesn’t this blender full of bisque look wonderful!

Our family loves zucchini made different ways. Below you will see a few of our favorite ways to make it.

This Zucchini Quiche is a favorite at our house. I will at times add browned and drained sausage to it for a one dish meal. Serve with a large garden salad and you have a delicious meal.

Zucchini Fries…an Around the Family Table Cookbook exclusive recipe

Zucchini Chow-Chow

Zucchini Chow-Chow was a recipe from my late mother-in-law. She always had jars of this chow-chow on her canning shelves.

I will make these Stuffed Zucchini and bake them. After they are baked cool to room temperature. Wrap well and freeze. They will keep for a few months in the freezer. I remove them from the freezer, place them in baking dish, and put the frozen zucchini into the oven. They do get a little watery but when you bake them frozen they still turn out well.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Black Beauty Zucchini

I love my stainless steel stockpots. They are very durable and easy to clean.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Mineral Salt

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now